Here are some tried and tested healthy recipes that your toddler will enjoy.

Breakfast

	Creamed Rice with Spiced Apples
	Ingredients 1 cup arborio rice 1/2 cup castor sugar 3 cups carnation light and creamy evaporated milk 4 red apples, cored and cut into wedges 1 cinnamon stick 1/4 cup brown sugar 1 cup apple juice Method 1. Place rice and 2 cups water in a saucepan, bring to the boil, without stirring, and cook over medium heat for 5 minutes or until most of water is absorbed. 2. Add caster sugar and milk and bring to the boil. 3. Reduce heat to low and simmer for 20 minutes, stirring occasionally to prevent sticking, until rice is soft. 4. Meanwhile, place remaining ingredients in a saucepan and stir over low heat until brown sugar dissolves. 5. Bring to the boil, reduce heat to low and simmer, covered, for 5-10 minutes or until apples are just soft. 6. Remove cinnamon stick. Serve rice topped with apples and cooking liquid.
	Back to top
Lunch
	Hidden Vegetable Pasta Sauce
	Ingredients 120g shallots 3 rashes of bacon, chopped 1/2 cup of chopped capsicum 3 mushrooms, chopped 1/4 cup frozen peas 1/4 cup frozen corn 1/4 cup pre-cooked carrot 1/4 cup pre-cooked broccoli 1 cup of tomato pasta sauce Method 1. Combine all ingredients in frypan and cook until heated through, approx 5min. 2. Transfer to food processor and blend until smooth. 3. Serve on spaghetti or noodles, sprinkle with grated cheese.
	Mini Pizzas (Makes 4)
	Ingredients 4 English muffins Tomato paste Favorite pizza topping: ham, pineapple, pepperoni, sausage, olives, onions, capsicum, mushrooms Mozzarella cheese Method 1. Halve muffins. 2. Top with tomato paste and any of your favorite pizza ingredients. 3. Place on lightly greased baking tray and bake 15 min at 180°C or until cheese is golden.
	Honey Soy Chicken Noodles
	Ingredients 500g chicken breast, skin removed, cut into strips 1/4 cup soy sauce 2 tblsp honey 2 tspn minced garlic 2 medium carrots cut into strips 1 onion cut into thin wedges 1/2 red capsicum cut into thin strips. 2 x 200g packet udon noodles Method 1. Combine chicken, honey & soy, marinate for 5 minutes. 2. Drain chicken and reserve marinade. 3. Stir fry chicken in batches until just cooked through. 4. Remove from pan and set aside. 5. Add vegetables and lightly cook, then return chicken to pan, add marinade and noodles. 6. Toss until marinade is well heated through. 7. Add a little water if noodles stick.
	Back to top
Dinner
	Apricot chicken
	Ingredients 1kg chicken pieces Seasoned flour 415ml can of apricot nectar 1 packet French onion soup  Method 1. Coat chicken pieces with seasoned flour. 2. Place in shallow casserole dish. 3. Combine apricot nectar and soup mix in a saucepan. Heat until thickened. 4. Pour over chicken pieces, cover and bake in moderate oven (180°C) for an hour and a half. 5. Serve with mash potato and veggies.
	Chicken and Corn Pie
	Ingredients 1 tbspn of oil 150g of chicken mince 200g diced bacon 1 x 310g tin creamed corn 2 spring onions 2-3 sheets of puff pastry 1 egg lightly beaten   Method 1. Heat oil in pan, add mince and bacon cook until browned. 2. Stir in corn and spring onion until heated through. 3. Grease oven tray and place sheet of pastry on it and brush with egg. 4. Add the chicken mixture and cover with another layer of pastry- pressing edges together. Brush with remaining egg. 5. Cook for another 20 mins in a hot oven at 200°C until pastry is puffed and golden brown.
	Tomato Meatballs and Mashed Potatoes
	Ingredients 500g beef mince 1 tbs rice 1 tsp curry powder 1 grated onion 1/4 cup water 1 large can of tomato soup  Method 1. Combine all ingredients (except soup) well in a large bowl. 2. Empty soup into a large pot. 3. Lightly roll meat into balls and place in soup. 4. Cover and cook gently for 1 hour. 5. Serve with mashed potato.
	Back to top
Desserts
	Strawberry Flan
	Ingredients 500g strawberries (fresh or frozen) 1 vanilla sponge cake 500ml vanilla yoghurt 1 tablespoon sugar 1 teaspoon of vanilla essence Method 1. Wash and place berries in a saucepan with sugar and enough water to cover berries. 2. Gently boil berries until a nice syrup is formed, and let cool. 3. Fold vanilla essence into yoghurt and refridgerate until needed. 4.Place sponge cake into a dish and spread with cooled strawberries and syrup. Let the syrup soak into the sponge. 5. Spoon the yoghurt on top. 6. Place in fridge for at lest an hour.
	Apple Crumble
	Ingredients Filling: 3 large cooking apples 1 tblsp water 3 cloves or 1 tsp all spice Crumble: 1/4 cup self-rising flour 2 tblsp softened butter 2 tblsp brown sugar 2 tblsp rolled oats Method 1. Preheat oven to 200°C. 2. Peel, core and cut apples into small pieces. 3. Place apple pieces, cloves and water into a small casserole dish. 4. Cover and microwave on high for about 5 minutes. 5. In a small bowl rub the butter and flour together until mixture resembles fine breadcrumbs. 6. Mix in oats and sugar. 7. Spread crumble mixture on top of the apple and place in preheated oven for 5 minutes until crispy and brown on top. 8. Serve with icecream.
	Back to top
Snacks
	Banana Bread
	Ingredients 185g softened butter 1 1/4 cups caster sugar 2 teaspoons vanilla essence 3 eggs 1 1/4 cups mashed banana 2 1/4 cups self-raising flour 1/4 teaspoon bicarbonate of soda 1/3 cup milk  Method 1. Preheat oven to 180°C, line a loaf pan with baking paper. 2.Beat butter, sugar and vanilla in a small bowl using an electric mixer until light and fluffy, add eggs one at a time; beat until just combined, then beat in mashed banana. 3. Transfer to a large bowl. 4. Stir in sifted flour and bicarb soda, then stir in milk. 5. Spread mixture into prepared pan. 6. Bake in oven for 40 minutes, stand in pan for 10 minutes, turn onto wire rack to cool.
	Back to top